Begin by preparing the orange sauce.Cut the oranges into cubes, place them into a saucepan and add in the pumpkin, salt and a drizzle of oil.
Cook over a low heat for 20 minutes. Then strain and you should be left with a thick sauce.
Whip the robiola cheese with the cream to obtain a light mousse.
Preheat the oven with the bbq plate inside at level 1 for about 9 minutes at a temperature of 250°.
Cut the endive in half and cook it on the bbq plate for 3 minutes per side.
Place the endive on the plate, dress with the orange sauce, clumps of Robiola cheese and pistachio grains.
THYME BEEF TENDERLOIN WITH GRILLED VEGETABLES AND PARSLEY GREEN SAUCE
PINEAPPLE WITH CRUMBLE AND SALTED CARAMEL
CHRISTMAS HOLIDAY MENU
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